Prep Time: 15 minutes
Cook Time: 10 hours, 30 minutes
Total Time: 10 hours, 45 minutes
- For the Sauce:
- 1-1/2 Tbsp canola or other vegetable oil
- 3 medium onions, finely chopped
- 8 garlic cloves, minced
- 2 Tbsp chili powder
- 1 cup ketchup
- 1/2 cup bottled chili sauce, such as Heinz
- 1/4 cup plus 2 Tbsp cider vinegar
- 1/4 cup packed dark brown sugar
- 2 Tbsp unsulphured molasses
- 2 Tbsp Worcestershire sauce
- 2 tsp liquid smoke
- 1 tsp freshly ground black pepper
- For the Stew:
- 2 pounds baking potatoes, preferably russets, scrubbed
- One 3-1/2 to 4-pound boneless pork shoulder
- Corn tortillas, or hamburger buns and pickle relish, for garnish (optional)
Peel the potatoes and shred them, using the large holes of a box grater or a food processor fitted with a shredding blade. Working in small batches, squeeze the potatoes over the sink to get rid of any excess moisture, then place them in a 4-1/2-quart (or larger) slow-cooker.
Pour the prepared sauce over the potatoes and mix well with a wooden spoon. Make a shallow well in the center and place the pork shoulder in it. Cover and cook on low for 10 hours, or until the pork is tender.
Remove the meat from the slow-cooker and shred it, using a large meat fork, rather than a knife. If desired, skim any visible fat from the mixture in the slow-cooker. Then return the shredded meat to the sauce. Stir well, then cook on low for 30 minutes. Serve immediately with corn tortillas, or on hamburger buns with sweet pickle relish.
Yield: 8 servings
VariationsChinese Pulled Pork: Omit the chili sauce. Add 1/2 cup hoisin sauce and 1 tablespoon five-spice powder with the ketchup.
Extra Spicy Pulled Pork: Omit the ketchup. Increase the chili sauce to 1-1/2 cups.
Pulled Pork and Black Beans: Add one 15-ounce can black beans, drained and rinsed, to the sauce along with the meat for the final 30 minutes.
Rum Pulled Pork: Add 1/4 cup dark rum to the sauce along with the ketchup. Add 1 plantain, cut into 1-inch chunks, with the pork.
Szechwan Pulled Pork: Reduce the ketchup to 1/2 cup and add 1/2 cup hoisin sauce to the barbecue sauce. Also add 6 to 12 Chinese dried red chiles and 1 tablespoon Szechwan peppercorns, crushed. Peel and roughly chop 2 bananas and add them to the sauce with the meat for the last 30 minutes of cooking.
Source: The Ultimate Potato Book by Bruce Weinstein and Mark Scarbrough (Wm Morrow)
Reprinted with permission.